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A Bush Food Summer Pavlova: Celebrating Native Australian Flavours

Serves: 8

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Cooling Time: 2 hours (in oven)

Ingredients

Pavlova Base

• 4 large egg whites, room temperature
• 1 cup (220g) caster sugar
• 2 tsp cornflour
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tsp wattle seed (optional, for a warm nutty flavour)

Native-Inspired Whipped Cream

• 300ml thickened cream
• 1 tbsp icing sugar
• ½ tsp lemon myrtle powder (adds bright citrus notes)
• ½ tsp vanilla extract

Bush Food Toppings

Choose a mix or use all for a vibrant finish:

• Fresh finger lime pearls (1–2 limes)
• Sliced mango or peaches
• Fresh strawberries or raspberries
• 1 tbsp Davidson’s plum syrup or powder (for colour and tang)
• 1–2 tbsp roasted macadamias, crushed
• Optional: Kakadu plum powder (a light sprinkle for Vitamin C boost and tartness)
• Optional: A drizzle of desert lime syrup or local honey

Instructions

1. Prepare the Pavlova

1. Preheat your oven to 120°C (fan forced). Line a tray with baking paper.
2. In a clean bowl, beat the egg whites until soft peaks form.
3. Gradually add the caster sugar, one tablespoon at a time, beating until the mixture is glossy, thick, and the sugar is dissolved (about 10 minutes).
4. Fold in the cornflour, vinegar, vanilla, and wattle seed gently with a spatula.
5. Spoon the mixture onto the tray, shaping it into a round with a slight dip in the centre.
6. Bake for 1 hour 30 minutes. Turn the oven off and leave the pavlova inside to cool completely without opening the door.

2. Make the Lemon Myrtle Cream

1. Whip the cream with icing sugar until soft peaks form.
2. Add lemon myrtle powder and vanilla, folding gently to flavour the cream.

3. Assemble

1. Place your cooled pavlova on a serving plate.
2. Spoon over the lemon myrtle cream.
3. Decorate with:
   • Finger lime pearls for a citrus burst
   • Summer stone fruit and berries
   • A drizzle of Davidson’s plum or desert lime syrup
   • A sprinkle of macadamias and Kakadu plum powder

Why Bush Foods?

Incorporating Aboriginal bush foods into desserts brings more than unique flavours—it celebrates the richness of Australia’s native ingredients.

• Lemon myrtle adds a fresh citrus aroma and antioxidants.

• Davidson’s plum and Kakadu plum contribute vibrant colour, tangy flavour, and high Vitamin C.

• Wattle seed provides a subtle nutty depth.

• Finger limes offer a fun, popping citrus experience.

Using bush foods in classic desserts like pavlova is a delicious way to connect with culture, celebrate native flavours, and introduce new taste experiences to family and friends.

This Summer Bush Food Pavlova combines the classic Australian dessert with the vibrant flavours of native ingredients. Using lemon myrtle, Davidson’s plum, wattle seed and finger limes creates a refreshing and culturally inspired twist, perfect for summer gatherings.

Muru Mittigar – Sharing Culture, Strengthening Community